3 tablespoons olive oil

2 leeks, thinly sliced

6 carrots, about 1 lb, peeled and thinly sliced

1 red potato, about 1/2 lb, peeled and coarsely diced

1 1/2 teaspoons fresh ginger, minced or grated

40 oz chicken stock

8 oz fresh orange juice

2 teaspoons grated orange zest

Saute leeks in oil until slightly softened, about 3 minutes.  Add carrots, potato and ginger, and saute until vegetables are just softened, about 5 minutes.  Add stock, cover and simmer until vegetables are completely softened, about 20 minutes.  Let cool a bit. 

Separate solids from liquid and puree in food processor in batches, leaving some texture.  Discard some of the liquid if a less brothy soup is desired.  Return soup to heat, and add orange juice and zest.  Salt and pepper to taste.  Serve with thin slices of orange as garnish. 

Makes 4-6 servings. 

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